Spike Mendelsohn's Chipotle Pesto

by Rachael Ray Show Staff 8:00 AM, July 2, 2010

Aired July 2, 2010

Serves Makes about 2 cups
1 7-ounce can chipotles in adobo
1 cup fresh cilantro leaves
1/2 cup fresh lime juice
1/2 cup fresh basil leaves
1/2 red onion, coarsely chopped
4 cloves garlic
3 sun-dried tomatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Add the chipotles, cilantro, lime juice, basil, onion, garlic, sun-dried tomatoes, salt, and pepper to a food processor. Pulse to mix well. With the motor running, drizzle in the oil slowly at first , then add in a thin, steady stream until all the oil is added and the mixture is smooth. Strain through a fine-mesh strainer. Taste and adjust the seasonings, if needed. The pesto can be refrigerated in an airtight container for up to 1 week.